I am only giving this 4 stars because my chops took longer to cook than the time specified in the recipe. They were a bit thicker than 3/4" but still took 10 minutes to get to the rare stage. For the rub, I used herbs de provence as suggested by another reviewer. It was excellent. The use of a high quality aged balsamic vinegar is key to the sauce. My favorite is La Piana, sold by World Market/Cost Plus. I doubled the sauce, as I had 7 chops and it took some time to reduce. I kept the meat warm in the oven while the sauce was reducing. I was hoping as it rested in the warm oven, it would cook a little more. The chops were still med rare at serving time. For a side dish, I made Laura's Lemon Roasted Potatoes from this site using fresh rosemary in place of the dill. This made a lovely dinner, with leftovers for another meal. Thank you.
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I am only giving this 4 stars because my chops took longer to cook than the time specified in...